Have you ever heard of “aji” fish? In English, it’s called mackerel. It’s commonly used in sushi and sashimi in Japan. While tuna may be famous worldwide, mackerel is a commonly eaten fish in Japan.
There are three main ways to prepare mackerel: raw as sashimi, grilled, and fried. “Aji fry” falls under the fried category.
Although aji fry may appear on home dinner tables, it’s not very common. It’s more typical to find it in deli sections at supermarkets or in restaurants. Coated in breadcrumbs and deep-fried, it has a crispy texture on the outside and a juicy, fluffy inside.
Freshly made aji fry is recommended. Supermarket deli items may have been sitting for some time, so trying it at a restaurant is preferable.
You can enjoy aji fry at eateries such as diners or seafood izakayas. If you’re traveling to a coastal town, there’s a high chance that the aji fry there is excellent.
Prices can vary depending on the establishment. A set meal (including rice, pickles, miso soup, etc.) typically ranges from 1,500 yen to 2,500 yen. As for individual servings, it’s usually around 700 yen to 1,000 yen. These are approximate prices, so please be aware that they may vary.
It’s common to eat aji fry with either sauce, tartar sauce, or soy sauce. While sauce is popular, the author’s recommendation is soy sauce. However, taste preferences vary, so feel free to explore your own preferred flavor!
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